Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Agnès Bouju-Albert"'
Autor:
Sophie Hautefeuille, Raouf Tareb, Agnès Bouju-Albert, Boris Misery, Béatrice Laroche, Sandrine Guillou, Nabila Haddad
Publikováno v:
Data in Brief, Vol 56, Iss , Pp 110858- (2024)
The article provides extensive data on the diversity of bacterial communities collected on 480 conventional broiler carcasses from a French slaughterhouse between October 2022 and January 2023. Half of the carcasses were collected from the first slau
Externí odkaz:
https://doaj.org/article/6b70f60496c34cbbbf2b967c289163f5
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Externí odkaz:
https://doaj.org/article/11c229ec58c3402e81e6ba8c6e2a29ec
Autor:
Nicolas Helsens, Ségolène Calvez, Hervé Prevost, Agnès Bouju-Albert, Aurélien Maillet, Albert Rossero, Dominique Hurtaud-Pessel, Monique Zagorec, Catherine Magras
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The rise of antibiotic resistance is not only a challenge for human and animal health treatments, but is also posing the risk of spreading among bacterial populations in foodstuffs. Farmed fish-related foodstuffs, the food of animal origin most consu
Externí odkaz:
https://doaj.org/article/6b6250cfc9734d728d14a38f922c0402
Autor:
Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost
Publikováno v:
Foods, Vol 10, Iss 2, p 362 (2021)
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the micro
Externí odkaz:
https://doaj.org/article/0924b6624b554605ad2124fb2118f479
Publikováno v:
Emerging Infectious Diseases, Vol 15, Iss 2, Pp 320-322 (2009)
To determine characteristics of natural transmission of Babesia sp. EU1 and B. divergens by adult Ixodes ricinus ticks, we examined tick salivary gland contents. We found that I. ricinus is a competent vector for EU1 and that their sporozoites direct
Externí odkaz:
https://doaj.org/article/405da37014ef4d92ada1bdacb03847d1
Autor:
Olivier Plantard, Agnès Bouju-Albert, Marie-Astrid Malard, Axelle Hermouet, Gilles Capron, Hélène Verheyden
Publikováno v:
PLoS ONE, Vol 7, Iss 1, p e30692 (2012)
The identification of micro-organisms carried by ticks is an important issue for human and animal health. In addition to their role as pathogen vectors, ticks are also the hosts for symbiotic bacteria whose impact on tick biology is poorly known. Amo
Externí odkaz:
https://doaj.org/article/c9e3ec0e1e0c45a98e2893f694f500b0
Autor:
Ségolène Calvez, Agnès Bouju-Albert, Hervé Prévost, Gladys Pangga, Nicolas Helsens, Catherine Magras, Kenny Oberlé
Publikováno v:
Journal of Applied Microbiology. 132:1738-1750
Aims Study the relationship between antibiotic resistance patterns of Pseudomonas isolated from farmed rainbow trout fillets and farm or transformation process locations. Methods and Results Pseudomonas strains were isolated from rainbow trout sample
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is pa
Publikováno v:
Ticks and Tick-Borne Diseases
Ticks and Tick-Borne Diseases, 2021, 12 (4), pp.1-9. ⟨10.1016/j.ttbdis.2021.101707⟩
Ticks and Tick-Borne Diseases, 2021, 12 (4), pp.1-9. ⟨10.1016/j.ttbdis.2021.101707⟩
International audience; Ticks harbour rich and diverse microbiota and, among the microorganisms associated with them, endosymbionts are the subject of a growing interest due to their crucial role in the biology of their arthropod host. Midichloria mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9f9d96ec5e34c4ad094429257773dd
https://hal.inrae.fr/hal-03229083
https://hal.inrae.fr/hal-03229083
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2018, 76, pp.328-336. ⟨10.1016/j.fm.2018.06.011⟩
Food Microbiology, Elsevier, 2018, 76, pp.328-336. ⟨10.1016/j.fm.2018.06.011⟩
International audience; The microbiota of fresh French pork sausages were characterised in five batches of comminuted pork meat that were equally divided into two formulations either containing the acid-based preservatives lactate and acetate, or no